Tex-Mex Enchiladas with Chili Gravy 

Ingredients:

Chili Gravy
1 pound ground beef (Recommend 80/20 ground beef)
1/3 cup chopped white onion
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano (can use regular oregano)
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon each Sea salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 cups chicken broth (or water or beef broth)

Tex-Mex Enchiladas
3-1/2 cups shredded cheddar or American cheese (I shredded a 12-ounce block of cheese)
8 corn tortillas
1/2 cup chopped white onion

Instructions:
Make the Chili Gravy
Brown the ground beef in a skillet over medium heat. When browned, add chopped onion and cook for about 5 minutes. (If using leaner ground beef, add a couple of tablespoons of oil.)
Add chili powder, cumin, oregano, garlic powder, salt, and pepper, and stir until seasoning covers all of the ground beef. Add the flour and stir in with the seasoned ground beef.
Pour in the chicken broth and bring it to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, it is ready to pour over the cheese enchiladas.
Heat The Tortillas
Heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
Tex Mex Enchiladas
Preheat the oven to 400 degrees F.
Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.
Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.
Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
Bake in a preheated oven for 20 minutes.
Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.

Creamy Parmesan Italian Sausage Soup Recipe

Ingredients

1 pound Italian sausage, casings removed

1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon ground fennel (optional)

1/2 teaspoon red pepper flakes (optional)

4 cups chicken broth

1 (14.5 ounce) can petite diced tomatoes

8 ounces pasta such as Ditalini (gluten-free for gluten-free)

1 teaspoon Italian seasoning

1/2 cup  Parmigiano-Reggiano  (parmesan), grated

4 ounces cream cheese (warmed)

1/2 cup heavy/whipping cream

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Instructions:
Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.

Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes.

Season with salt and pepper to taste, mix in the parsley

Slow Cooker Creamy Potato Bacon Soup

Ingredients:

6 slices bacon, cut into 1/2 inch pieces

1 onion, finely chopped

2 (10.5 ounce) cans condensed chicken broth

2 cups water

5 large potatoes, diced

½ teaspoon salt

½ teaspoon dried dill weed

½ teaspoon ground white pepper

½ cup all-purpose flour

2 cups half-and-half cream

1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup

Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.

Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Steak Fajita

Ingredients

2 pounds sirloin steak, cut into thin strips
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 green bell pepper thinly sliced
1 large yellow onion, thinly sliced
1 tbsp lime juice
½ teaspoon chili powder
⅛ teaspoon cayenne pepper
2 minced garlic cloves
2 cups Mexican blend cheese, grated
6 to 8 tortillas

How To Make Spicy Steak Fajitas

In a zip lock bag, place the sliced ​​steak, spices, lime juice and olive oil
Seal bag, shake to coat steak pieces
Add the peppers and onions to the bag and close the bag
Shake the bag again to coat the vegetables
Add 1 tablespoon of olive oil to a skillet and add the ingredients from the bag to the heated skillet.
Cook until the vegetables are just tender and the steak is done.
Serve with warm tortillas, sprinkle with grated cheese and your choice of optional toppings